Step up your chef game with this rustic beef pot pie! It’s as easy as 1, 2, 3 when it comes to making your own homemade flakey shortcrust pastry, under which tender beef rump pieces swim in a rich red wine and thyme sauce, just waiting to be devoured. Accompanied by a light, fresh salad, you’ll be hoping the mouthfuls never end!
Beef Rump Pot Pie
Beef Rump Pot Pie
with homemade herbed shortcrust pastry
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Beef
- Beef Stock
- Butter
- Carrot
- Dried Thyme
- Free-range Beef Rump Strips
- Herbed Flour
- NOMU Roast Rub
- Onion
- Onions
- Peas
- Red Wine
- Salad Leaves
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Milk
- Paper Towel
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 160ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix ½ of the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 4-5 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 1 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 100ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 20-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of beef pot pie, side with the fresh salad, and dig in!
Herbed Flour - 260ml
Butter - 50g
Onion - 1
Carrot - 120g
Free-range Beef Rump Strips - 150g
NOMU Roast Rub - 5ml
Red Wine - 50ml
Beef Stock - 10ml
Dried Thyme - 5ml
Tomato Paste - 10ml
Peas - 40g
Salad Leaves - 20g
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 320ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 1 egg and a pinch of salt. Using a fork, mix the egg into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 4-5 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 2 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 200ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 25-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of beef pot pie, side with the fresh salad, and dig in!
Herbed Flour - 520ml
Butter - 100g
Onion - 1
Carrot - 240g
Free-range Beef Rump Strips - 300g
NOMU Roast Rub - 10ml
Red Wine - 100ml
Beef Stock - 20ml
Dried Thyme - 10ml
Tomato Paste - 20ml
Peas - 80g
Salad Leaves - 40g
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 500ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix ¾ of the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 6-7 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 3 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 300ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 25-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of beef pot pie, side with the fresh salad, and dig in!
Herbed Flour - 780ml
Butter - 150g
Onions - 2
Carrot - 360g
Free-range Beef Rump Strips - 450g
NOMU Roast Rub - 15ml
Red Wine - 150ml
Beef Stock - 30ml
Dried Thyme - 15ml
Tomato Paste - 30ml
Peas - 120g
Salad Leaves - 60g
PREP THE PASTRY
Preheat the oven to 200°C. Boil a full kettle. Place 650ml (about ⅔) of the herbed flour in a bowl. Using your fingers, rub the butter cubes into the flour. The final mixture should look like coarse breadcrumbs. In a separate bowl, whisk 2 eggs and a pinch of salt. Using a fork, mix the eggs into the flour mixture. Using your hands, bring the dough together. You don’t want to over knead the mixture! Wrap in cling wrap and set aside in the fridge.
PIE FILLING
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and diced carrot until golden, 6-7 minutes (shifting occasionally). Pat the beef dry with paper towel. Add the beef chunks and the NOMU rub, and fry until starting to colour, 2-3 minutes (shifting occasionally). Whisk in 4 tsp of the remaining flour and the red wine until the flour is fully incorporated. Add the beef stock, the dried thyme, 400ml of boiling water, and the tomato paste. Simmer, uncovered, until the beef is soft and the sauce has reduced, 4-5 minutes. If the beef is not soft, add another splash of water and continue simmering until soft. Season and set aside.
POT PIE PERFECTION
Sprinkle some of the remaining flour on a flat surface. Remove the pastry from the fridge and place on top of the sprinkled flour. Dust a rolling pin (or bottle!) and roll out the dough to 5mm thick. Spoon the pie filling into either individual ramekins or a larger 25-30cm oven-proof dish. Carefully lay the rolled out shortcrust pastry on top of the pie filling, trim off any extra, and push down the edges to seal. Lightly brush the top of the pastry with milk and use a knife to pierce a hole in the center of the pastry. Bake in the hot oven until the pastry is golden and cooked through, 15-20 minutes.
FRESHNESS
Submerge the peas in boiling water for 2-3 minutes until plump and heated through. Drain and place in a bowl. Just before serving, add the rinsed salad leaves to the bowl along with a drizzle of olive oil and seasoning.
I SPY A DELICIOUS PIE!
Serve up a hearty helping of beef pot pie, side with the fresh salad, and dig in!
Herbed Flour - 1040ml
Butter - 200g
Onions - 2
Carrot - 480g
Free-range Beef Rump Strips - 600g
NOMU Roast Rub - 20ml
Red Wine - 200ml
Beef Stock - 40ml
Dried Thyme - 20ml
Tomato Paste - 40ml
Peas - 160g
Salad Leaves - 80g
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